A simple spaghetti loaded with tomatoes, spinach and a superb herbed breadcrumb that takes this up quite a few notches. easy and quick to make.
Start by placing a large bowl of water for boiling the spaghetti on one hob and placing a wok on other hob.
Boil the spaghetti in ample salted water as per directions.
While the pasta is boiling, get started with the veggies.
Add the olive oil to the wok,followed by the chopped garlic and red chili flakes. Saute till golden (dont burn!) .
Once done, add the halved cherry tomatoes,salt and pepper, mixed italian herbs and cook it for 5 mins till they soften and burst. Then add the spinach and sun dried tomatoes and toss together for another 2 mins till the spinach is wilted.
By this time the spaghetti must be cooked. Simply throw in the spaghetti, with about 2-3 tbsp of the reserved pasta water ( ALWAYS reserve some pasta water before draining it), and cook on high heat till the water evaporates and the sauce clings to the pasta.
Meanwhile make the breadcrumbs by simply sauteeing the breadcrumb in olive oil along with all the ingredients till toasted and fragrant. Turn off the flame and toss the parmesan through the bread crumbs.
Serve the spaghetti with the bread crumb tossed in it. Garnish with chopped green olives and caper if desired.